1/2 lb. rotini
1 c. broccoli flowerettes
2 c. tomatoes, cubed
1 can tuna
1/4 c. red onion, chopped
3 to 4 tbsp. red wine vinegar
1/4 c. olive oil
1/4 tsp. dried hot pepper
1/2 c. parsley, chopped
Salt and pepper

Cook rotini in salted water for 10 to 12 minutes. Drain and place in bowl. Cook broccoli for no more than 5 minutes (do not overcook). Add remaining ingredients to broccoli and rotini and toss well. Serve chilled or at room temperature.